We moved into a house with a garden and used the herbs we found to make “freshtastic” wraps for our first dinner.
—CHRIS BUGHER ASHEVILLE, NC
PREP: 20 MIN. + STANDING • MAKES: 8 SERVINGS
1 medium ear sweet corn
1 medium cucumber, chopped
1 cup shredded cabbage
1 medium tomato, chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1/3 cup Thai chili sauce
3 tablespoons rice vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons creamy peanut butter
8 Bibb or Boston lettuce leaves
1. Cut corn from cob and place in a large bowl. Add cucumber, cabbage, tomato, onion, jalapeno and herbs.
2. Whisk together chili sauce, vinegar, soy sauce and peanut butter. Pour over vegetable mixture; toss to coat. Let stand 20 minutes.
3. Using a slotted spoon, place 1/2 cup salad in each lettuce leaf. Fold lettuce over filling.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Per wrap: 64 cal., 1g fat (0 sat. fat), 0 chol., 319mg sod., 13g carb. (10g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1/2 starch.